How cool is this zebra cake! It's pretty on the outside and a party on…
I like the way Melissa from SugarDerby thinks! She took the Hostess cupcake everyone knows and loves, and she turned it into a tiny, adorable cake ball, complete with cream filling and the iconic white icing swirl. To take a classic dessert and make it bite-sized – seriously adorable!
This is the kind of treat that would be great for any party – even if the littlest kids might not recognize what they are, adults will totally get it (and love them!). And of course, the chocolate cake… the vanilla cream filling… the chocolate shell… delicious.
Melissa says the mini Hostess cake balls are not at all difficult to make, just a little time-consuming. Here’s how to make them!
HOSTESS CUPCAKE CAKE BALLS
- 1 box chocolate cake mix (and whatever mix-ins it calls for, such as eggs and water)
- 1/2 container of cream cheese cake frosting
Bake cake as the box directs and let it cool completely. I used Devil’s Food, but any chocolate cake mix will work.
Once cooled, crumble with hands. Add 1/2 container of cream cheese cake frosting and mix with hands.
Roll the mixture into balls. Save some of the mix to cover the hole after filling: just enough to make about 2 cake balls: Do not freeze this part. Just set it aside.
Hollow out the inside of each ball with your finger.
Once this is done place them in the freezer while you are making the cream filling. Let stay in freezer at least 30 minutes.
- 2 tsp very hot water, not boiling
- 1/4 tsp salt
- 1 jar marshmallow creme
- 1/2 cup shortening
- 1/3 cup powdered sugar
- 1/2 tsp vanilla
Dissolve salt into hot water and set aside to cool. Whip marshmallow creme, shortening, sugar and vanilla until fluffy. Add water once cool and whip well.
You can use a pastry bag set that comes with a tip for filling. I actually like using a ZipLoc bag with the tip cut off better. You use whatever you like 🙂
Take the cake balls out of the freezer and fill them!
After they are filled, smooth out a piece of the cake ball mix and place over the filling. Smooth onto the cake ball to make the rounded ball shape.
Put them back in the freezer for about 20 minutes.
Once they are ready, melt your chocolate and dip as normal.
Put BACK in freezer or refrigerator for just a few minutes while you are preparing the white chocolate.
You can use either a Candy Decorating Pen or melt some white chocolate chips and place in a ZipLoc bag: snip just a very very tiny bit off the end then swirl it on.
They may not look perfect, but boy are they DELICIOUS!
Re-posted with permission from Melissa of SugarDerby. Thanks Melissa!